Pastry chefs are in overdrive trying to find the next big pastry mashup. But will the mallomac be as successful as the Cronut? (New York Times)

Put the Lime in the Coconut? Maybe Not. Heavy rains and a bacteria outbreak at lime farms in Mexico have tripled the price of limes. (NPR)

Lasagna Overload One dish above all other in this country, lasagna, is given in times of sympathy. So much so that one nonprofit in Massachusetts has taken measures to limit donations of the layered pasta dish. (The Boston Globe)

Don't Blame Yellow No. 5 A study has found food additives like dyes and preservatives do not cause hives. (San Francisco Chronicle)

Super Cute in Japanese These sushi gifs will give you the confidence to know your uni from your ebi. (Foodbeast via Yum Sugar)

A Fight Over Tennessee Whiskey Lawmakers in Tennessee are debating whether to change the definition of "Tennessee Whiskey". Under the current year-old law, Tennessee whiskey must be made from a mash of at least 51 percent corn, aged in new oak barrels, filtered through maple charcoal, and bottled at 80 proof, according to the report. Jack Daniel's is against the change, which would allow distillers to reuse aging barrels, but craft distillers and British liquor conglomerate Diageo--owner of the George Dickel whiskey brand--are pushing for it. (AP)

Another Reason to Love Dark Chocolate Eating dark chocolate regularly is good for the heart, researchers said Tuesday, noting the bacteria turns the anti-oxidants in chocolate into anti-inflammatory compounds that protect blood vessels from stress. (NPR)

Google Glass Welcome HereStanford Court, a hotel in San Francisco, wants you to keep that high-tech eye wear on, offering a complimentary cocktail to those wearers of Google technology. The move comes after a tech writer was attacked for wearing her Google Glass in a Bay Area bar in February. (SFGate)

Pastry Chef Leaving White House Bill Yosses, who has made desserts at 1600 Pennsylvania Ave. since 2007, will leave his post in June to move to New York, where he plans to set up a group to promote healthy food and eating. (The New York Times)

A Chinese scientist has created an inexpensive gel-like tag filled with a metallic substance that changes color, mimicking in real time the growth of bacteria in perishables like milk. The tags, which cost less than 1/5 of a cent, are disposable and stick to containers to alert consumers when their food is spoiled. (American Chemical Society via CBS News)

Midweek Weight Loss Turns out nearly all of us do it. Researchers at Cornell University have found that weight follows a predictable rhythm, with most people gaining weight over the weekends, but then losing a bit during the week. (Cornell University Food and Brand Lab)

The Case Against Brunch A great lunch can put plain old brunch to shame. (The New York Times)

James Beard Award Nominees Announced Suzanne Goin, Sean Brock, David Kinch, Nancy Silverton, Marc Vetri, and Michael Anthony are up for Outstanding Chef. Winners will be announced on May 5. (James Beard Foundation)